A Polish classic.  Greasy, tasty, served with mash and some veg.  Every now and then I feel like having something from the times when I was growing up.  I saw a recipe recently in Interia. pl featuring those very kotlety, but slightly poshed up by addition of fresh mushrooms. Apparently that is the version from Kresy, the former Polish territories by our eastern border, snatched from us by Soviet scum in 1945.

Obviously I had no fresh, wild mushrooms, but I had chestnuts and some dried porcini, which  when soaked did an excellent job too. I fried them all up with a shallot and some crushed garlic and finished off with a splash of cream. When cooled, I added it to the regular mielone mix- fresh minced pork, an egg, some white bread soaked in milk, some fresh thyme, salt, pepper and the said mushrooms.  Very nice, I must say, even Pizia had half of a kotlecik for lunch, in spite of the mushrooms, but I’m sure a small amount will not cause her any stomach upset.  She is, after all, a foodie in the making. 🙂